Ragù alla Bolognese Recipe

A go-to meat sauce is an absolute must in my world. It’s one of those things I keep on hand in the freezer at all times so if I need a comforting / impressive / delicious meal, I pull out a Ragù alla Bolognese in like no time flat!

Like most things on What’s Gaby Cooking – this isn’t just any red sauce. It’s quite possibly the best combo ever as it’s a marriage of a Ragù sauce and a Béchamel sauce which gives it that extra creamy flavor and let’s be real here people, what isn’t better with a little cream sauce? It’s made with both ground beef and ground pork plus a giant glug of wine… so it’s a winner in my book. Not to mention it makes a whole vat of sauce! Which is perfect because I can stick half of it in the freezer for a rainy day when I am in a crunch for dinner!

Serve it up on a bed of pasta, a plate of gnocchi, on top of spaghetti squash… you name it! Skies the limit with this one. And it’s perfect for all that cold weather going on this time of year!

In a large saucepan melt the butter over medium hight heat. Add the flour and cook, stirring with a whisk, for 3 minutes. Slowly add the milk, and whisk together. Add the grated nutmeg. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.

For the Ragù

Heat the olive oil in a 12 inch dutch oven over medium-high heat.

Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, about 10 minutes.

Add all the meats together, including the prosciutto. Stir into the pan and slowly brown over medium heat. Stir often with the wooden spatula and cook for about 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Put them into the dutch oven and set over medium heat.

Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown bits as the wine bubbles.

Stir ½ cup stock into the dutch oven and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Lastly, add the Béchamel sauce into the meat sauce and combine with a wooden spoon until fully combined. Serve over pasta or gnocchi and serve with burrata cheese on top.

So nice to see an authentic recipe for ragù alla Bolognese! Brava – and now, thanks to you, I have one! When I was in Bologna, I was told that they never use garlic – too overpowering for the sauce. And tradition is so strong there! he combination of the milk with the meats and tomatoes is what does it for me! Thanks so much!

Hi Gaby, I plan on making this yummy sauce tomorrow…I just need to get a few more of the ingredients. I was wondering….do you have a favorite brand of Italian Plum tomatoes you like in the can? I would appreciate knowing what you recommend. Thanks.
Barbara

Oh, thank you so much….off to go food shopping! So, it turns out that we have a place here in the Village of the Arts called Arte Caffe…it is a restaurant owned and operated by an Italian chef, right from Italy. He makes the most wonderful Gnocchi …I am going to buy some from him for my sauce…excited! I will post my creation when it is done. Happy Holidays to you and yours, Gaby. ❤️

once you make it let it cool for a bit, pop it in an airtight container and then freeze. I take it out and put it in the fridge the day before I want to serve and then warm it over low heat on the stove to re-heat

I’ve made this 2x now and it’s absolutely fantastic. Only thing is when I add the bechemel, the sauce becomes light orange rather than rich red like the photo – maybe I’m not making the bechemel thick enough or not getting the right depth to my meat sauce? I also realize this could just be a photo/internet colour thing. Regardless, it’s great and is anew family classic for us – making it again tonight for a party.